Friday, March 18, 2016

Herbed Spinach Bread

Our St. Patrick's Day celebration in the tea room yesterday included an evening tea followed by a lively presentation by Matthew Dodd that included songs and stories of Ireland. It was a festive evening! The tea menu included green bread - a herbed Spinach bread topped with our Rosemary House French Style Cheese Spread and garnished with a tomato half.
Green of Leaf and Green of Sod Herbed Spinach Bread
1-1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
2 tsp. mixed herbs, dried (I used an Italian blend)
1 c. sugar
1/2 c. oil
green food coloring
zest of one lemon
2 eggs, lightly beaten
10 oz. frozen spinach, thawed and well drained
1/2 c. chopped almonds

Preheat oven to 350 degrees. Grease and flour an 8" x 4" loaf pan. Mix dried ingredients (flour, baking powder, baking soda, salt, and herbs). Set aside. Blend sugar and oil with food coloring and lemon zest. Add eggs, beating them into mixture. Add dried ingredients along with chopped spinach and almonds. Mix until combined. Pour into prepared pan. Bake 50 minutes to an hour, until bread tests done with toothpick. Cool on wire rack. 


Marilyn Miller said...

The sandwich is so pretty and festive for St. Patrick's Day. Thanks for the recipe.

Angela McRae said...

Mmm. I adore all forms of spinach, so this would be right up my alley. Thanks for sharing!